About this item

Black cardamom seeds have the same eucalyptus scent as green ones, and are one of the most essential spices in our list. The key difference is that before being used in food, they’re dried over a fire, hence are blackened and smoky in flavour.

There is no substitute for the unique fragrance of black cardamom. Many dishes use them. Recipes serving about 4 people usually only use one or two black cardamom pods whole. In Indian cooking, you’ll often find these in Biriyani.

• The Indian name for Black Cardamom is Badi Elaichi or Kali Elaichi. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin. It has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the “Warming” spice category, along with black pepper, cloves, and chiles.
• Black cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. In recipes, black cardamom should not be used if a recipe calls for green cardamom. The two pods have extremely different taste profiles. Unlike green cardamom, the black variety of this spice is rarely used in sweet dishes.
• Always try to buy black cardamom whole rather than in seed form as it begins to lose its potency and aroma when the skin is removed. For the same reason, it’s also preferable not to buy the powdered form if whole pods are available. When required for use as a powder, remove and discard the skin, grind the seeds and use immediately.
• Some say that Black cardamom is an inferior pod when compared to fancy green, but this simply isn’t true. Black pods are spicier and more appropriate for rustic dishes. Black cardamom can be used liberally and won’t dominate a dish, in fact it enhances and intensifies the flavors of the other ingredients.
• Black cardamom is a key ingredient in India’s famous garam masala. It’s largely used in savory dishes like curries, stews, and daals (lentil dishes) to pilafs, in Indian cooking. We recommend lightly toasting the cardamom pod in a dry pan with a little oil before use to amplify its flavors and aroma. It’s also chewed as a mouth freshener.